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Rib-eye with Chimichurri and Shaved Asparagus Salad

Spring in Northern Michigan means fresh asparagus—and firing up the grill. Lindsey Seabolt, Executive Chef at Rarebird in Traverse City, makes the most of both those seasonal rites with this pairing of steak and asparagus salad that steps out with a bold chimichurri. “I love chimichurri because just a little gives a lot of flavor,” says Seabolt, who recently moved to Traverse City. Asparagus’s role in this recipe is rooted in Lindsey’s first-ever taste of our local version last spring. “I’d never tasted asparagus like that!” she says. Here, Lindsey pulls all of those fresh, springy flavors together and gives them an Asian accent—a nod to her favorite cuisine.—E.E



  • 1 1/2 pounds rib-eye 
 (Gallagher’s Farm, Traverse City)
  • Salt and pepper

Asian Style Chimichurri

  • 4 garlic cloves
  • 1 jalapeño
  • 1 inch fresh ginger root
  • 1 cup parsley leaves
  • 1/4  cup cilantro leaves
  •  1/4 cup mint leaves
  • 2 green onions
  • 1 tablespoon fish sauce
  • 1/8 cup rice wine vinegar
  • extra virgin olive oil
  • Salt and Pepper to taste


  • 1/2 pound asparagus 
 (Norconk Asparagus Farm, Traverse City and Empire)
  • 1/4 cup parsley leaves
  • 1 small-medium red onion, thinly julienned


Season rib-eye with salt and pepper. Combine all chimichurri ingredients except rice wine vinegar, olive oil and salt and pepper in a food processor. Blend until ingredients are chopped. Add vinegar and olive oil, pulse just to combine. Season with salt and pepper. Wash and snap off dry ends of asparagus. In medium bowl shave asparagus with vegetable peeler into delicate strips. Add parsley and onions. 

Grill rib-eye to preferred temperature. While rib-eye is resting, toss salad ingredients with 1 tablespoon of chimichurri or enough to lightly coat ingredients. Season with salt and pepper. Serve rib-eye with salad and an extra side of chimichurri for dipping.